How to cook Kangkung Belacan

Kangkung, also spelled kangkong belacan is a common dish in Singapore. This dish is easy and simple to make. Kangkung Belacan is a classic Malay recipe stir fried with spices and served hot at dinner!

Ingredients for Kangkung Belacan:

• 300gm Kangkung (Water Spinach)
• Oil
• Salt and msg to taste

Spice Paste:

• 1 tablespoon dried shrimp, soaked in hot boiling water until softened, drained
• 3 chilies
• 3 red onions, peeled, sliced
• 2 garlics, peeled, chopped
• 1 teaspoon belacan (Shrimp Paste)

Method:

1. Grind the spice paste ingredients until smooth
2. Put the cooking oil in a wok over medium-high heat, add the spice paste and cook for 3-4 minutes or until fragrant.
3. Add in Kangkung, and stir-fry at high heat until well mixed (This should take less than 2 minutes!).
4. Add salt and msg to taste. (Add very little salt to taste as the belacan is already salty)
5. Do not over-cooked! Kangkung tend to softened very fast.
6. Searve hot over steamed rice and bbq fish.

How to make Samosa (Curried Potato)

Samosa is prepared using Spring Roll Skin as wrapper and curried potato as filling. Samosa filling can be different kind like curry with potato or chicken.

Sometimes it can be tuna but overall this is a very popular snack with different shapes and sizes. Samosa is one of Singaporean traditional food. Enjoy!! Other related recipe - Singapore Popiah Recipe, Egg-rolls vs Spring-rolls.

Ingredients:

3 large potatoes, cut into small cubes
150 mixed vegetables
8 sheets of spring roll wrappers
170g fresh curry paste
Cooking oil
Water for boiling potatoes
1 beaten egg (for seasoning the wrappers)

Method:

Boil a pot of water. When boiling, add potato cubes and boil for 5 minutes. Remove potatoes from pot, drain and set aside. Reserve cooking liquid.

Heat up 4 tbsp of oil. Fry fresh curry paste untill brown. Add in the potatoes.

Take the reserved liquid, and add enoough to cover the potatoes by 5cm. Set over medium heat and allow to boil untill liquid has evaporated. Add mixed vegetables. Stir and remove pan from heat.

Allow the mixture to cool down before wrapping.

Fill wok with enough oil to completely cover samosa when frying.

Over medium-low heat, fry each samosa until golden brown.

To Wrap
1.Triangle shape
Cut each sheet of square wrapper in half.

Taking one corner of the rectangular wrapper, fold over such that the left edge meets the top adge, and you get the triangular fold, then continue to fold over along the edges to get a triangle while sealing in the fillng. Seal the edge by dabbing o the egg mixture.

2.Spring roll shape
Cut each sheet of square wrapper in half if you prefer a smaller spring roll.

Place a spoomful of the potato fillingabout 4cm an width, covering part of the filling. Do the same for other side of the rectangle.

These two folds will keep the filling tucked in as you finally fold up the wrapper to form a cylinder and seal the edge with the egg mixture.

Malay Wedding Menu & Recipes - Pulut Hitam

Pulut Hitam - Black Glutinous Rice with Coconut Cream. Pulut Hitam is made from black glutinous rice sweetened with brown palm sugar. A surrey of creamy coconut milk is swirled over the Pulut Hitam before it is served.

Pulut Hitam Ingredients (serves 10)

• 250 g black glutinous rice - washed
• 50 g glutinous rice - washed
• 3 pandan leaves
• 1/3 cup sugar
• 6 - 7 cups of water for boiling glutinous rice
• 1 tsp salt
• 1/2 cup coconut cream
• 1/2 cup low fat milk
• 1/4 tsp salt Mix
• 1 tbsp corn flour
• 1 tbsp water Mix

Method

• Boil both types of glutinous rice in water with pandan leaves till cooked. Add more water if necessary.
• When rice is cooked, add sugar and cook under low heat till sugar dissolves.
• Remove pandan leaves. Add salt and corn flour mixture mixing well.
• Cook coconut cream and low fat milk with a little salt and serve separately with the bubur pulut hitam.

Chef's Recommendation - Ikan Bakar/Ikan Panggang Recipe (Grilled Fish Wrapped in Banana Leaves)

BBQ Fish - or Ikan Panggang is a general term meaning grilled or barbecued fish. A popular local fish for grilling is Ikan Kembong [chubb mackerel, also called Indian mackerel]. Marinated with dollops of spice paste, the fish is wrapped in banana leaves and grilled to perfection over charcoal fire. A true Malay classic, ikan panggang/ikan bakar (grilled fish wrapped in banana leaves) is very popular in Singapore. You can find  this seafood BBQ delicacies at Newton Hawker Center, a popular eating spot for tourist and Singaporeans.

Ingredients:

• 1/2 - 1 lb of fish fillet
• Spice Paste
• 1 clove garlic
• 3 shallots
• 6 dried chillies
• 1 tablespoon of turmeric powder
• 1/4 teaspoon of toasted belacan
• 2 inches of lemon grass (white part only)
• 1 inch of galangal
• 1/4 teaspoon sugar
• 1/8 teaspoon salt
• 1 tablespoon of oil
• 1 tablespoon of lemon juice
• Tamarind Juice
• 8 tablespoons of water
• Tamarind pulp (size of a small ping pong ball)

Sambal Belacan and Sliced Shallots Condiment

• 3 red chilies (deseeded)
• 2 bird’s eye chilies (deseeded)
• 1 teaspoon of toasted belacan
• 2 shallots (thinly sliced)
• 1/8 teaspoon of sugar

Method:

• Using a mortar and pestle or food processor, blend the spice paste.
• Clean the fish and pat dry. Coat the fish with the spice paste evenly and wrap it with banana leaves. Use toothpicks to hold the banana leaves so the fish is wrapped tightly. Leave the parcel in the refrigerator and marinate overnight.
• For the tamarind juice, soak the tamarind with water for 15 minutes and extract the juice
• In a mortar and pestle or food processor, pound/blend the red chilies, bird’s eye chilies, and toasted belacan.
• Add tamarind juice and sliced shallots to the sambal. Stir well.
• Heat up your grill and grill the fish parcel for 5 minutes on each site (or until the banana leaves are burnt).

Serve hot with the sambal condiment.

Easy Chicken Curry Video - Recipe

This simple Curry Chicken is a common delicacy in South Asia (specifically India), East Asia, as well as in the UK and Caribbean. A typical spicy Curry Chicken is easy to make, consists of chicken in an onion, tomato, and yogurt-based sauce, flavoured with ginger, garlic, chillies and a variety of spices, often including cumin, cinnamon, cardamom. Chicken curry is sometimes made with pre-made curry powder. Milk is sometimes added to decrease the spiciness.

Version 1
"Indian Chicken Curry"


Version2
"Spicy Malay Chicken Curry"

Curry Chicken Ingredients

• 1 tablespoon peanut oil
• 1 large onion, sliced
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, crushed
• 1 kg chicken breast fillet, chopped
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 2 tablespoons chopped fresh lemongrass
• 2 kaffir lime leaves, finely chopped (if unavailable use 2 tsp grated lime rind)
• 4 small fresh red chili peppers, seeded,chopped
• 2 medium tomatoes, chopped
• 2 teaspoons caster sugar
• 1 (250 ml) cup water
• 1 (250 ml) cup coconut cream

Directions

• Heat oil in large pan, saute onion, ginger and garlic, stirring until onion is soft.
• Add chicken, cook, stirring, until browned lightly.
• Stir in spices, lemon grass, lime leaves and chilli, cook, stirring until fragrant.
• Add remaining ingredients, simmer, Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Serve Curry Chicken with rice or naan bread!